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Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies

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Abstract

The present study is aimed at studying the effect of aeration (ozone) techniques on the flow properties of spray-dried sugarcane juice. In addition, the replacement of maltodextrin with natural carrier agents (carrot fibers) is also explored. The spray-dried sugarcane juice powders (both control and ozonated samples) were analyzed for various flow and physical properties. Among different carriers and ozone concentrations used, the best combination obtained was maltodextrin (26.67 g/100 g of juice) and ozone concentration (4 g ozone/150 g of powder). Ozonation of cane juice powders did not alter the final product quality which is confirmed by FTIR and HPLC analysis. Average particle size of ozonated samples is higher (2522.147 ± 487.067 nm) than that of control (792.067 ± 85.389 nm), thereby defending the enhanced flow in ozonated samples. Thus, a simple aeration technique like ozonation was found to enhance the flow properties of spray-dried powders.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

First author, Venkatesh T, would like to thank his senior colleague Shri. Venugopalan V V and Dr Reshma M V for their constant support and motivation throughout his scientific career. First author would also like to thank Dr. Subatra Das, Senior Scientist, CSIR NIIST and Mr. Harikrishnan, Project Associate, CSIR NIIST for their help in XRD analysis and interpretation. 

Funding

First author, Venkatesh T, would like to thank the Department of Science and Technology, Government of India, for their funding vide no DST/TDT/AGRO-46/2019.

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Author notes

  1. Venkatesh T and Silpa V contributed equally as first authors.

Authors and Affiliations

  1. Agro Processing and Technology Division, CSIR – National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, 695 019, India

    Venkatesh T., Silpa V., Nandhu Lal A. M. & Anjineyulu Kothakota

  2. Academy of Scientific and Innovative Research, Ghaziabad, 201 002, India

    Venkatesh T. & Anjineyulu Kothakota

  3. Data Analyst, Ingenero Technologies Private Limited, Thane, 400 607, India

    Mohammed Ismail O. U.

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  1. Venkatesh T.
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Contributions

Venkatesh T: writing original draft; conceptualization; formal analysis; project administration; funding acquisition; supervision and writing — review and editing. Silpa V: writing original draft; data curation; formal analysis and investigation. Nandhu Lal A M: writing — review and editing; data curation; formal analysis; investigation; software and validation. Mohammed Ismail O U: software and validation. Anjineyulu Kothakota: supervision and validation.

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Correspondence to Venkatesh T. or Anjineyulu Kothakota.

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Highlights

1. Spray-dried products are usually sticky in nature with reduced flow properties.

2. Ozonation, a non-thermal technology, is presently gaining acceptance in food industries.

3. Ozone gas is used as an aeration technique for improving the flow properties.

4. Ozonation improved flow properties of spray-dried sugarcane juice powders.

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T., V., V., S., A. M., N.L. et al. Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies. Food Bioprocess Technol 15, 2114–2130 (2022). https://doi.org/10.1007/s11947-022-02854-9

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